Reviewed: May 24, 2012

I've been making this Grape Salad for a couple of years now. EVERY time I make it, I get asked for the recipe! I have just a few slight revisions: - I use only red seedless grapes; the smallest, roundest ones I can find. Green grapes can be more sour, and definitely do not use oblong grapes. - I toss the grapes with the sauce and then sprinkle the topping on - I do not toss again. This leaves a more "layered" look, rather than all "mushed together". Better presentation, IMHO.

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Reviewer:

Laurie

Reviewed: Apr. 15, 2012

I halved the recipe and used about 3 cups of grapes. It tastes FANTASTIC, there is quite a bit of sauce though, so more grapes could be added. I will definitely make it again!

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Reviewer:

Betsy, Ontario

Reviewed: Apr. 7, 2012

This salad would perhaps be better with the grapes halved. The filler here is basically the same thing as a brown sugar, cream cheese dip that one uses with apples. Apples, when cut, take on a more porous texture. When making this salad with whole grapes, the cream cheese "filler" just slid around the outer grape skins not making a very natural combination. If you love grapes and you love this kind of "dressing", great. Combined, not so awesome.

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Reviewer:

Debbie P

Reviewed: Apr. 5, 2012

Love this salad! I make it with red and green grapes and also add 2 cups of shredded cheddar to the mixture. Sounds weird, but the tang is just right!

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Reviewer:

sukiapple

Cooking Level: Intermediate

Home Town: Orange, California, USA

Reviewed: Mar. 5, 2012

Yummy!!! I used Splenda instead of sugar,Greek yogurt instead of sour cream, fat free cream cheese and walnuts and didn't miss all the sugar or the fat. Sooooo good!

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: Feb. 27, 2012

Good, kids love it! I will use all purple grapes next time., they arent as sour. Also will cut way back on the sugars, if I use any at all.. not sure if it even needs it!

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Reviewer:

NICOLELYN

Reviewed: Feb. 26, 2012

I have made this several times, and it is SO DELICIOUS!!! I wanted to tell you DONT be afraid to substitute ingredients. I was craving this treat but had only half a block (4oz) of cream cheese, and light sourcream. I used these, PLUS 4oz of Brummel and Brown Strawberry spread. This is delicious, and a tiny bit healthier using the light sour cream. You can't even tell the difference! Walnuts taste great instead of pecans as well!

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Reviewer:

JakesLady

Cooking Level: Expert

Home Town: Greenville, Indiana, USA

Reviewed: Feb. 8, 2012

Yum. I have had this as a dip for fresh strawberries before, but this is a first for me as a salad dressing. It certainly elevates grapes to a lofty level. Did I say Yum?

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Reviewer:

healthycooker

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Feb. 5, 2012

4 lbs. vs. 4 cups of grapes? I think 4 lbs! I thought I had enough grapes at 4 cups; but there was so much cream cheese mixture at that point, I ended up adding two good-sized chopped apples, two sliced bananas, two cans of drained pineapple chunks and a handful of dried cherries before I decided that was enough. I'm pretty sure I have enough salad now to feed at least 16 people. Not sure what size my largest Pyrex mixing bowl is that I used, but the next size down says 2.5L. It is still very tasty, although not holding strictly to the "grape salad" title. I might add a little cinnamon to it at this point.

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Reviewer:

cmartcookie

Reviewed: Jan. 11, 2012

It was very good.I halved the recipe,because 4 # is to much for crowd I needed it for.And the price this time of yr is high as well.I used red and green and everyone loved it.I especially liked it better the next day.I will def make again

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